Chocolate Cake Batter PB Cups

Updated: Feb 16, 2019

Sugar-Free, Low-Carb, Keto, Gluten/Dairy-Free, & loaded w/ Healthy Fats!

Fat Bomb alert!!

Recipe Instructions

You Will Need

for peanut layer (top):

  • 8g peanut flour

  • 17g protein (we used salted caramel)

  • 34g coconut oil

  • 10 drops stevia (or sweetener of choice)

  • 1/8 tsp pure vanilla extract

  • 1/8 tsp cinnamon

  • lil bit of salt (can omit)

for cake batter layer (middle):

  • 14g (2 tbs) coconut flour

  • 15g pumpkin puree (1 tbs)

  • 1/4 tsp cinnamon

  • 4 drops stevia (or sweetener of choice)

  • lil bit of salt (can omit)

  • 1/8 tsp baking powder

  • 1/4 cup almond milk

for chocolate layer (bottom):

  • 10g cacao powder

  • 14g protein powder - chocolate

  • 20g coconut oil

  • 10 drops stevia (or sweetener of choice)

  • 1/8 tsp pure vanilla extract

  • lil bit of salt (can omit)


  1. Prepare 6 regular size muffin tins (or 8-12 mini) in a muffin pan. We’re not making muffins, but these will shape our cups

  2. Begin with the chocolate layer. Heat the 20g of coconut oil in a small bowl until melted - about 30 seconds. Mix in cacao powder & protein powder, sweetener of choice, vanilla extract, & pinch of salt. The mix will begin to thicken, that’s okay - it’s going to make the base of our cups

  3. Evenly spoon the mix into the prepared cups and smoothen out, making sure the bottom of each cup is completely covered

  4. Place in freezer as you prepare the other layers

  5. For the cake batter layer, mix all cake batter ingredients together and microwave for 1.5-2 minutes until cooked. Break apart the mini cookie you’ve created with a spoon or fork into tiny crumbly bits

  6. Remove cups from freezer and layer cooled cake batter bits onto chocolate base. Return cups to freezer

  7. Begin peanut layer. Just as you did for the chocolate, heat the allotted amount of coconut oil in the microwave until liquid forms. Mix in peanut flour, protein powder, sweetener, extract, cinnamon, & tiny bit of salt. This layer will be a bit more liquidy - that’s okay, it's a drizzle, YO

  8. Remove cups from freezer and drizzle peanut layer evenly over all cups

  9. Return to freezer to firm

  10. Allow cups to sit in freezer until completely solid. Store in freezer until ready to enjoy!